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Vanilla Chai Pancakes with Maple Chai Infused Almond Butter

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Level: Easy

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Description

This is a sweet and warm take on a classic breakfast food. These vanilla chai pancakes are made with banana, a gluten-free flour mix and can be made vegan with a single swap!

Ingredients

  • FOR THE PANCAKES:
  • 1 whole Banana
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Gluten Free Pancake Mix (See Related Blog Post)
  • 2 teaspoons Chai Spice Mix (see Recipe)
  • 2-¼ cups Milk Of Choice, Or Less As Needed
  • FOR THE MAPLE-CHAI ALMOND BUTTER:
  • ¾ cups Almond Butter
  • 2 Tablespoons Pure Maple Syrup
  • 1-½ teaspoon Chai Spice Mix
  • FOR THE CHAI MIX:
  • ¼ teaspoons All Spice
  • ½ teaspoons Cardamom
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cloves
  • ¾ teaspoons Cinnamon
  • 1 teaspoon Ginger

Preparation

For the pancakes:
While mixing pancake batter, preheat a griddle or cast-iron skillet on the stove at medium heat.

Mash banana thoroughly in a bowl. Add vanilla and combine with banana mash. Add pancake mix and chai mix, and stir to combine. Then add 1 ¾ cups of your choice of milk and stir well. Add additional milk as needed until you reach the desired consistency for pancakes, but no more than 2 1/2 cups.

If using a cast-iron skillet, add approximately 1 tablespoon of desired oil choice (I used butter). Pour pancake batter onto griddle or skillet in approximately 1/4 cup amounts. Allow pancakes to cook for a few minutes until pancake is easily released by a spatula. Flip and cook again for about 3 minutes. Transfer to a plate too cool.

Top with maple-chai almond butter and garnish with raspberries, bananas or even stewed berries. Sprinkle powdered sugar on top for garnish an additional sweetness of desired.

For the maple-chai almond butter:
Combine almond butter, maple syrup and chai spice in a bowl and stir well. Spread on top of pancakes with a knife, or if you’re feeling fancy and want to impress someone, use a piping bag to make a delicate swirl pattern.

For the chai mix:
Combine spices in a bowl or small container and mix. (This makes 3 ½ teaspoons, enough for both the pancakes and the maple-chai almond butter.)

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